Rouxbe Online Culinary School
https://rouxbe.com/
https://rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png
Founded in 2005, Rouxbe ("ROO-bee") is the world's leading online cooking school. Rouxbe offers instructor-guided certification cooking courses for cooks of all levels using intuitive learning technology. Courses can be taken on demand, at your own pace. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries.

Method

Step 1: Preparing and Cooking the Dish

For this dish, it’s all about having the right timing, so you’ll need to set yourself up well.

First, preheat your oven to the lowest setting. Bring a large pot of cold water to a boil. While the water is heating, émincé the garlic and measure out the chili flakes.

Place a large, non-stick skillet onto the stove top and add half of the oil, followed by the garlic and chili flakes. At this point, don’t turn the heat on. Just let this sit while the pasta water comes to a boil.

Once the water has come to a boil, add the salt and stir. With the water at a rumbling boil, add the pasta. Stir to make sure it doesn’t stick together.

While the pasta cooks, turn the heat to medium and let the garlic and chilies slowly cook. Spread the garlic out slightly so it cooks evenly, but be careful not to spread it out too much or it could easily burn. As soon as the garlic starts to sizzle and soften, remove it from the heat until the pasta finishes cooking.

Meanwhile, place the plates into the oven to warm up. Test the pasta (see Notes section below). Once it is just al-dente, reserve one half cup of the cooking water. Drain the pasta and add it directly to the pan.

Return the heat to medium and add the reserved cooking water, tossing to combine. Add a good pinch of salt and tear the basil leaves over top. Continue to toss and cook for a couple of minutes, until there is little to no water left in the pan. Once done, turn off the heat, add the remaining olive oil and gently toss to combine.

Remove the warmed plates from the oven and portion out the pasta. Serve immediately.

Chef's Notes

Take the pasta out of the water just before it is al dente. It’s better to remove it a bit earlier than later, as it will continue to cook in the skillet.

Angel hair, cappellini or spaghettini pasta is also nice for this dish.

How much pasta you cook depends on whether the pasta is a first course or main course and how hungry people are. As a guide, you should allow 75g-115g/3oz-4oz dried pasta, per person.

74 Comments

Julie S

•
July 10, 2008 at 08:38PM

Many years ago I was fortunate to have lived near Florence Italy and when we ventured into town for a meal we sought out places where the locals would go and eat, a local trattoria was where I first had this dish. One of my memorable past times back then was dissecting the ingredients of a dish and going home to make it. The only difference to the Aglio e Olio recipe here is the addition of capers and Italian parsley instead of basil. We had this dish the other night and we have had this wonderful pasta dish many, many times, oh, happy memories!

When I ran Victoria Park Restaurant near Toronto, I misspelled this beautiful dish on the menu. Only then did a beautiful 98 year old Italian Grandma set me straight and also came into our kitchen to show me her own twist. She said it was the only thing Italian bachelors knew how to make for themselves after a night of too much "vino". She then asked for a little red vino. I assumed it would be tossed in to the pan upon completion. She simple drank it, and told me I was "not-a-bad".
ChefOnCall.ca

Tired after a long day of shopping and not wanting to eat out, I thought about the simple ingredients of this recipe. Served with a salad and some fresh greens beans it was a very quick to prepare and satisfying meal. Two of us had no problem polishing off all 200 grams of this tasty pasta:)

This is a wonderful example of simple and wonderful. I made this tonight and was able to use basil from my garden. Just enough heat from the garlic and chilli flakes. I paired this with a Semillon from La Frenz Winery in the Okanagan. Thanks so much for this recipe!

For an Italian it is fantastic to see that this site teaches how to properly cook pasta "al dente"! A suggestion for this dish: my mother does it without Parmesan (many Italians, indeed, don't use Parmesan and garlic together) and with parsley instead of basil. I know, it seems difficult to make a good pasta with so few ingredients... but she does! :)
Another version that I like very much is to strain the pasta half or one minute before and to complete the cooking in the pan, adding breadcrumbs.

The beauty of this dish is it's so versatile. Once you know how to combine the cooked pasta to the olive oil in a pan with enough pasta water to create that wonderful emulsion, what goes with it is really up to you. More often than not, it depends on what is in my fridge or pantry, and sometimes on what I crave. When I crave anchovies or fresh basil, well guess what, it's going in.

I have probably made this dish hundreds of times, but I've never made it like this before. I've always put the al dente pasta into a pan with just the oil (garlic, and red pepper,) tossed a bit with the heat on, then served. It is a family favorite, and indeed, my Italian friends refer to this as their "mac and cheese" dish, and yes, they ALL know how to make it.
The addition of the reserved liquid to the pan of oil is really interesting, and I'm just wondering, why is that important to do? It seems like an unnecessary step that adds a level of complexity, and it also increases the chance of over-cooking your pasta. I'm all for the step if it improves the recipe, but I just don't understand the benefits of using that method.
Thanks,
Tom

One key to aglio e olio is to end up with a pasta that is not too oily. Adding some pasta water to the pan, about 2 T or more per serving, creates an emulsion with the olive oil. This emulsion carries the oil better, so you don't end up with an oily plate when finished eating. You can achieve this when straining the pasta and leaving some of the cooking water on the pasta before adding to the pan - so straining lightly, not diligently; but it is best controlled by straining well and adding reserved starchy water later. The starch and seasonig of the pasta water is quite tasty, so it serves two purposes. Most moms don't do this technique, mine doesn't, but my dad likes my aglio e olio better than her's - though he'll never tell her. Ma, if you're reading this, please forgive me!

I've made this a couple of times now, most recently last night for some guests. It is very simple but has such wonderful flavor. I use fresh pasta and fresh basil from my garden and it comes out so good! Thanks for this keeper!

-Italians put in the water some more salt than the recipe does; therefore it is not needed to add it on the pasta after it is is cooked.
-The same is for the oil.
-Absolutely do not sprinkle basil....! At least you may use some parsley instead; and last but not least.....
-Parmesan is forbidden for this dish!!!
Thanks for all your videos.
I love your website.

I agree with Stefania's comments about the origins of this dish, and from a purist approach it is often appreciated without cheese and the simplest herb...parsley. And simplicity, meaning making a dish taste great with the most minimal but quality ingredients is what truly defines Italian cooking. However, this simplicity is difficult to execute, and it would take at few dozen cracks at it to achieve success with just oil and parsley. The fact that this simple dish can elicit as many opinions as let's say a bouillabaisse says a lot about how important technique and ingredient knowledge are to the cook, let alone an Italian cook. I'm so glad Stefania that you mention the salt issue. Getting people to put ANY salt in their pasta water, from my experience, is at least a victory in the right direction. It's small steps for now. I encourage the home cook to personalize even the classics with whatever yum you want...but the focus should always be accurate technique.
By the way, the best version of this dish I've ever had actually cooks the garlic in the pasta water, not in the oil. The pasta is cooked in the salted garlic water, drained with the garlic slices. The oil is simply heated on the side with chili flakes and poured on top....grated cheese optional. A Sicilian taught me that one. I can't resist the cheese...and fresh basil.

Sorry. The perfection in this dish is the QUALITY of the few ingredients which go into it; anyone who does not put salt in their pasta water does not belong in a kitchen; in not over cooking the pasta, making it truly al dente; final moments of cooking in a pan, just as one would cook a pasta off in it's final stage in a sauce or gravy, along with some pasta water so as not to make the dish overly oily; the oil needs to be a beautiful olive oil beacause it is featured in this dish the garlic must be lovely and fresh from a solid head; parmagiano to taste likewise, althought neither of my parents used it, with the red pepper flakes, which I like to grind just prior to eating in a ceramic grinder, which both my parents used, parsley yes, basil no and I favor basil over parsley, but my parents have the lease on the genes, I'm only 1st generation and without a claim; and the cooking of the garlic must be gentle or this dish will be bitter, bitter and nothing but bitter and you might as well not make it.
It is a great "go to" dish if unexpected guests show up. Who doesn't have oil, garlic and pasta in their pantry? Just my opinion.

In fact it is working for everyone here, is anyone else having a problem with the video stopping? If not, perhaps it may be your connection.
Let me know if it changes for you...in the mean time I will have a look into it. Thanks for the notice.

An instant favorite with my wife who requests it often....particularly when we haven't planned dinner....fast, easy and delicious...what more could anyone want? We prefer the 'parsley' version! Wish I'd discovered this years ago!
Jay

This is one of the most fantastic food combinations - so simple but so effective. So much so that in the late 1990s, I ate it continually and my waistline really paid for it! It's now a once-a-week treat.
It was interesting to see the method used here. I live with an Italian, and the ethos was the simpler the better, so it was really just garlic, chillies, and making sure it was well salted. Also the quantities of oil I used were greater (hence waistline expansion, no doubt), and the adding the cooking water after wasn't done. The most important thing, of course, is making sure the pasta is al dente. If it's overcooked, it can be too clammy and strange. Also the garlic burns easily so it has to be watched.
I should add the 'traditional' way I learned was the oil was to come up about a centimetre up the side of the pan. That was a lot of oil!
And the cheese with this dish made my Italian friends recoil. I would ask them first!
But this dish is just a classic and everyone should get to it eat once in their lifetime.

I made this a few weeks ago for my family of 7. It was great however, I realized that the amount of pasta that I used was far too much for this recipe. Can someone tell me what the american conversion of 200g is equivalent to. I know I'll need to modify the recipe based on the amount of pasta I use. However, I'm not sure how to do the conversion.

198 grams is 7 oz or .44 lb.; 1 gram is .0357 oz if you really want to get to the 200 grams. But when you use a half a pound of pasta with the oil and then add an unknown quantity of pasta water, the exact measurements become pretty irrelevant. Generally, you can find conversion magnets either on line or at a Container Store or a Bed Bath &amp; Beyond type store. I hope this helped you somewhat.

"Ajo e ojo" is a stand by in our house! People love it and it's so simple--not to say easy,though, to get it right...
I'll have to try this with reserved water. Never tried it that way.
But I have to go with Stefania about salting the water heavily and the cheese and the parsley. Lived in Italy (Rome)for many years and never, but never, had this dish served with any kind of cheese (or basil). But I have to admit I never managed to get down to Sicily. I hear they do some unusual things down there, like mixing cheese and fish.
Also like to use whole peperoncino rather than red pepper flakes--find that they are easy to burn in hot oil, and they turn bitter. But pepper flakes are a lot easier to find.

If you so dislike the red pepper flakes for their tendency to burn, try looking in the international isle for JARRED peperoncino, at least that is where you can find them in New York City if not in the produce section. And you are quite right, my dad, born in Italy, much prefers his peperoncino in his Aglio e Olio. Moreso, he prefers them slightly roasted prior to being added. That is his personal preference. I hope this helps you find some you can regularly use for this dish.

A very good recipe but my opinion is:
- Use salted water to cook spaghetti.
- For any reason add water when spaghetti are on the pan
- why add basil?
- Use hot pepper whole end not flakes. Remove them first than put spaghetti on the pan.

Good question. I prefer this dish without either basil or parsley, but many people enjoy the flavor and believe the color contrast adds to the dish. You mean, I think add water when the spaghetti is IN the pan to loosen it up and not make it overly oily, yes? Just me, I like freshly ground hot pepper, but did you mean put the whole pepper in the oil with the garlic then remove the pepper and put the spaghetti in the pan? Just a question.

Surely the basil give color to the dish but the flavor is very different without. I prefer without.
Exactly, i mean put the whole pepper in the oil with the garlic and remove the pepper jus before to put the spaghetti IN the pan (sorry for my bad english that google translator can't correct!!!)
Usually i use hot pepper from Calabria because i like very very hot "Aglio e Olio" and it's an excellent idea to drink more white wine....

With either basil or parsley the flavor is very different, but for some reason, some cooks think COLOR CONTRAST in a dish is necessary. Notice, I did not respond in italian, being first generation american myself, my italian is terrible. My grandmother used to make a very hot pepper and give it to use on Chirstmas. I mean very hot. You use just a dash. I've never been to Calabria, but to most of other parts of Italy. I'll have to get there.

Hi guys, love this recipe, last time I made it with Lemon Myrtle EVOO from Australia, it was lovely, and dare I say it, it was really good cold!
I was wondering if you could show grams and US measures for us Yanks.

Do you have any recipes for home-made pasta. My aunt went to a cooking school in Italy that taught her, but the ingredients and measurements are different here than what is available in the heart of Tuscany.

You will likely need at least 4 liters of water to boil the 200 grams of pasta called for in the recipe. The recipe indicated "salt for pasta water (1 tsp per 1 L of water)"; therefore according to this recipe you will need about 4 teaspoons (1 tbsp + 1 tsp) of salt for that amount of water.
Basically you just want to salt the water (whatever amount you are using) until it tastes slightly salty.
Hope this helps to clear things up.

missed that portion of the lesson on Pasta. In all reality, since I have been making pasta since I could stand, I don't think I really paid much attention to that area of the lesson. We always sort of dump a bunch of salt in the water. I don't think the pasta ever really absorbs more salt than it needs, except, perhaps fresh pasta. And since I am usually quite careful of my salt use, I guess I rarely over-salt anyway. Go for it Colleen, you ask the right questions, that's half the battle.

I joined this site a couple of days ago because I am a master of making anything taste like rubber.
I tried this recipe last night, but I mixed way too much chili flakes and water in the pan, among other... "miscalculations". Suffice to say, I was left with a watery dish of garlic flavored pain.
Tonight, I got my act together and measured out the ingredients and everything worked out great! I will definitely be using this technique more often. :) I just have a few questions;
1) Why do you start with a pot of cold water? If the goal is to boil it, isn't it much faster to start with hot tap water?
2) Why do we wait until the pot is at a rapid boil before putting the salt in? I thought adding salt to water makes it boil faster?
Thanks for the great recipe,
-Kevin

OMG. I've been eating (and making) this dish since I lived in Italy. For Sherri S--Aglio e Olio means "garlic and oil". For Trent, 200 g is roughly a half pound (a pound is 454 g).
Prior to this, I've never been happy with my home version--it was always too oily, and since I'd always minced the garlic, it was either raw or bitter. Following the video directions exactly, it was perfect.
Because the weather here is unseasonably cold, my basil died on my windowsill, so I used Italian parsley instead, which is probably more authentic. Having read previous comments, I did some research, and every cookbook and web recipe I came across DOES use parmigiana-reggiano (AKA parmesan) as at the very least, an option. Having lived in Tuscany, and having friends from all over Italy, "authentic" is very dependent upon which region, or even city, one hails from.
This dish took literally 15 minutes to make, most of which was letting the pasta boil. My mouth is happy--I will never make this any other way again (though the addition of capers sounds like an interesting twist--not a real difference).

My Daughter is a pasta fanatic and it's practically the only thing she eats. I made this recipe tonight and she loved it! She is also a huge fan of garlic and cheese so for plate I went pretty heavy on parmesan cheese.

I made this dish this evening and it was awesome. This will definately be a dish a go to when I need to a quick meal. However, it seemed a little dry. I add the reserve water after putting the pasta into the pan with the garlic and chili peppers. and add more oil at the end. It definately had enough oil. What could have went wrong?

This pasta is not considered to be a "saucy" pasta, so it's hard to me to know exactly what you consider to be "drier" pasta. It's also hard to say exactly what "could have went wrong?" as I am not sure exactly how it turned out or how it was made.
Off the top of my head, I would say that perhaps you may have needed to add a bit more water? Perhaps the pasta may have been a touch over cooked and therefore it may have absorbed a bit more liquid? Again, it's hard to say exactly. I would recommend that you try it again as this is an outstanding pasta that is absolutely a staple in our house. Hope this helps. Cheers!

This is a dish that I would recommend for any beginner cook (or any cook for that matter to get better) because it's cheap, easy, and tastes wonderful. What it teaches is patience and proper technique and all you have to do is vary the sauce components to a degree a you'll have multiple dishes in your arsenal. I made this with a quick seared chicken breast on the side topped with a simple Buerre Blanc and it came out wonderful, my wife loved it. I think people have a tendency to over sauce pasta, which can ruin the dish, a lightly coated pasta is best in my opinion. Great meals do not have to take a lot of work, or require working years in a professional kitchen, on the contrary the best meals are the simplest ones the have been made with love and patience.

I love dishes where the simple flavors of quality ingredients shine through. This absolutely fits that category! I think we over-think food sometimes. This dish will be a staple at our house - especially if we're in a time crunch with no idea what to make for dinner!

We do not really focus on nutritional information or calories as we focus on the skills and techniques behind cooking and recipes.
Although we have many great instructional recipes we are not a recipe site, we are cooking school. Once you learn how to cook you are then free to change recipes to suit your health needs. Cheers!

I'm munching through a plate of this now as I type after making it for the very first time. I am not someone that likes the feel of al dente pasta so I over cook it through choice but why pay for lessons then ignore the teachers? By the time it had been in the pan with the oil and the saved water for a few minutes it was to my liking. The garlic shone through with just the odd soft bite from the chilli. I'd definitely make again, especially after investing in 'proper' olive oil.
Stupid Question: I got one in a dark bottle that said it was cold pressed which is apparantly a good thing It does say 'oil obtained by solely mechanical means'. Does that mean its not as good as the other indicators suggest?

Since imported olive oil does not require specific indicators on the packaging, the only indicator that will tell you are getting 100% mechanically cold pressed olive oil is the acidity. If they don't tell the acidity it's because it's higher than the optimal. This can be mean lesser olives or compromised processing.

I made this dish twice in one day... first for lunch and again for dinner. The first time I made it with supermarket pasta. The second time I used quality pasta extruded through bronze dies. The difference in taste and texture was huge!
The moral of the story is that it is worth the effort to find and use quality pasta!

Just made this tonight as it was part of the new lessons that are being put together. First I must say I'm really enjoying the new learning method as I really got a lot out of the Pasta course. I'm one who has not been properly preparing pasta. Secondly this recipe is fabulous. I love that there are few ingredients but that the flavor is so good. Quality ingredients totally make a difference and I can totally appreciate purchasing brass extruded pasta. I now get it.

Just need a clarification - after you drain the pasta and cook it in the pan again with the left over water (which I understand should not be a lot but just enough water to moist the pasta and a bit more) - during this time we add parsley/basil + the oil with garlic and pepper + the left over olive oil?
Thanks.

You add the drained pasta to the pan that has the garlic and peppers already in it—adding water, only if needed. It's after that that you add the fresh herbs, if using.
You might also find it helpful to watch the video, as this will actually show you what we mean exactly. Hope that helps. Cheers!

I have to say that I cringed as I watched metal tongs being used in this video to stir the pasta even after it has been introduced into the non-stick saute pan. I could tell that you were being very careful with the tongs, but still tapped the surface a time or two. I'd highly recommend grabbing a set of tongs that have heat-resistant plastic (silicon?) tips. I also notice that the video even has a drill-down about using wooden spoons and recommends their use even in metal pans. Seems like a good idea. :)

Hey,
I've made this dish a few times since I've joined rouxbe and I'm getting better with the time because I'm taking time with my mise en place.
Tell me, what's the trick to get the garlic to stick to the pasta. Is this even possible after you put the pasta water?
thanks in advance for your help

It is the amount of water that will help it stick - too much and it's too wet still to adhere. I make sure the pasta is well drained, otherwise there may be enough remnant moisture on the pasta for the garlic. It's a water balancing act - the starch should be just a bit tacky without having a gummy feel. ~Ken

Yuseph, in the case of Aglio e Olio the garlic flavour is infused into the oil and so, though the garlic slices themselves may not stick, the flavour certainly does. As opposed to other pasta sauces (pesto, tomato, alfredo, etc. ) that do stick to the pasta, I find that this recipe seems to have more to do with flavouring the actual pasta than simply coating it with a flavoured sauce. A quality olive oil infused with chilies and fresh garlic adds a dimension to this dish that has made it my all-time favorite side dish.

Delicious! I made it for my son who is such a picky eater. The only spaghetti he will eat is with tomato sauce which isn't terrible but being able to cook something different that he enjoys makes this mother HAPPY! Thank you very much.

This was a much needed recipe for the vegans in my household! They were sick of lack of options for their pasta! I've now made this several times as it's easy and requested often! I love making something and seeing everyone vegans and meat eaters all enjoying it equally! Thanks so much!